Photo by Jim Norton


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Ten-Minute Mediterranean Couscous


Couscous soaks up what’s added to it—here, the lusty, sunny Mediterranean flavours of tomatoes, artichokes, and olives. Serve as a side dish with a supermarket rotisserie chicken, or add cooked chicken pieces to the mix. For a meatless meal, add chickpeas or lentils, and top with crumbled feta or chèvre

  • Serves: 2-4
  • Course: Lunch


  • 2 cups (500 ml) low-sodium chicken or vegetable broth
  • 1 jar (340 ml) marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup (125 ml) thickly sliced or roughly chopped green olives stuffed with pimento
  • 1/4 cup (60 ml) thinly sliced or chopped sun- dried tomatoes packed in oil
  • 1 tsp (5 ml) dried leaf thyme
  • 1 tsp (5 ml) dried leaf basil
  • Zest of one orange (optional)
  • 1 pkg (340g) quick-cooking couscous
  • Fresh mint, flat-leaf parsley, or basil


  1. In a large saucepan over medium heat, combine broth, artichokes, olives, sun-dried tomatoes, dried thyme, and dried basil. Add zest, if using, reserving some for garnish. Once mixture comes to a boil, stir in couscous and remove from heat.
  2. Cover and let sit until couscous absorbs liquid, about 5 minutes. Fluff with a fork and sprinkle with remaining zest and chopped mint or parsley, or torn basil leaves to taste

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Monda Rosenberg